Chicken parmigiana is great for a weeknight meal but also good if you’re hosting a group of friends for a casual dinner. This is a classic recipe. The chicken is dredged in just the right amount of coating and fries up perfectly. That really is the hardest part of making chicken parm so good and Sandra has that spot on. Use your favorite marinara sauce for a meal everyone will love. It’s a little bit of work, but so worth it. Out of the oven, it’s warm, cheesy, and ooey gooey good.
Cook time: 45 Min Prep time: 15 Min
6-8 chicken breasts, boneless and skinless (can buy the thin sliced or pound them thin)
salt and pepper to season chicken
1 1/2 c all-purpose flour, seasoned with salt and pepper
4 eggs, beaten
2 c bread crumbs, seasoned
1/4 c grated Parmesan cheese
1 pkg shredded mozzarella (8 oz)
1 Tbsp chopped basil or parsley, for garnish
1 c cooking oil (any type)
1 jar(s) your favorite marinara sauce, any type (45 oz)
1. If your cutlets are really thick it will take too long to cook. I like to pound them thin between two pieces of clear wrap or place them in a plastic bag and pound with a food mallet.
2. Season the chicken with salt and pepper.
3. Set up your workstation with bread crumbs, flour, and egg.
4. Dip each cutlet in flour.
5. Then egg.
6. Coat in bread crumbs.
7. Once they are all ready, fry in a pan with heated cooking oil until golden brown (about 2-3 minutes on each side). If you have a big frying pan you can do them in two batches. If you have a smaller frying pan and need to fry in multiple batches, don’t use all the oil at one as it may be too much.
8. Transfer to a long baking pan lined with about a cup of tomato sauce.
9. Top each cutlet with some tomato sauce.
10. Sprinkle Parmesan cheese and mozzarella over the cutlets.
11. Bake in a 350-degree oven for about 30 minutes or until cheese melts. Cooking time may be less depending on the thickness of the cutlets.
12. Remove from the oven and sprinkle some basil or parsley.